Thursday, March 4, 2010

I call this a brownie cake because the technique used is very much that of a cake recipe; however, the lack of leavening agent and the low ratio of dry ingredients to wet ingredients produces a texture that is moist, dense and fudgey -- like a brownie! Do not overbake this cake because it is meant to be slightly underdone in the center. As the recipe states, you will be rewarded if you let it cool completely, or better yet refrigerate it overnight before digging in.

Hi Christina, I would really love to make this cake for my husband's 30th birthday. THe problem is that I don't have a mixer. Is there any way to make this without the electric mixer? I have strong arms if that helps :)

@beth Beth, you absolutely can make this by hand! Just use a wide rubber spatula to cream the butter and sugar together until it looks rather pale. Then stir in the eggs until smooth and stir in the dry ingredients just until incorporated.

Thank you, Christina! I'll have to use a round springform pan (we just moved to Stockholm and are renting out an apartment until we find our own place, so I'm at the mercy of their kitchen utensils). I will let you know you know how the cake turns out this weekend :)